How to eat braised eel?

1. Ingredients: 500g eel slices, 75g garlic, 40g Pixian watercress, 2g refined salt, 0/5g soy sauce, 0/0g onion, 0/0g ginger, 0/0g monosodium glutamate/kloc, and water.

2. Wash the eels and cut them into 6 cm long sections. Peel garlic, wash it, and cook (or steam) it in a cold water pot for later use. Chop the watercress.

3. Increase the fire in the wok, add oil to 70% heat, add eel and stir-fry until raw, add watercress, ginger slices and onion slices and stir-fry until the oil turns red, add fresh soup, soy sauce, salt and garlic and cook until soft and cooked. Add monosodium glutamate and water bean powder, and take the juice out of the pot.